{"id":7054133,"date":"2026-09-01T18:02:36","date_gmt":"2026-09-01T18:02:36","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/pitmasters-episode-7-recipes-we-cooked\/"},"modified":"2026-09-01T18:02:36","modified_gmt":"2026-09-01T18:02:36","slug":"pitmasters-episode-7-recipes-we-cooked","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7054133","title":{"rendered":"Pitmasters Episode 7: Recipes We Cooked"},"content":{"rendered":"


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Holy smokes! Episode 7. I can\u2019t believe we\u2019ve made it this far on Food Network\u2019s competition series Pitmasters<\/a><\/em>. The competition keeps getting more intense for Susie (Hey Grill Hey<\/a>) and I. Check out this week\u2019s challenges. <\/p>\n

As always, we\u2019re sharing our recipes, so you can make them at home.<\/p>\n

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\"pitmasters.\" <\/source><\/picture><\/a><\/figure>\n<\/div>\n
\"Susie\"Susie <\/source><\/picture>
Christie Vanover and Susie Bulloch of team The Fierce Ladies of BBQ as seen on Pitmasters, Season 1.<\/figcaption><\/figure>\n

The Big Burn: Whole Hog<\/h2>\n

It\u2019s a new day. We\u2019ve made it to the final three. The final three! Like wow! I am so proud of Susie and I. <\/p>\n

At this point, we are both so tired (and in desperate need of a shower), but there is no stopping on Pitmasters. It\u2019s time for the next Big Burn. This time, we have nine hours to cook a whole hog plus some sides that will complement the meat. <\/p>\n

As soon as they said whole hog, I was like wait what? We already did that. But the rules this time are that the hog has to stay whole. Not like in Episode 4<\/a> where we had to break it down.<\/p>\n

Man was I stoked. I\u2019ve probably cooked a dozen whole hogs in my life, so I felt really good about this. We had a strategy right away. We ran to the pantry, grabbed our pig and carried it back to our station. <\/p>\n

SIDE NOTE:<\/strong> Our pig wasn't technically a hog. It was just a suckling pig that weighed maybe 30 pounds. A hog usually weighs over 120 pounds. <\/pre>\n
\"Whole\"Whole <\/source><\/picture><\/figure>\n
There were basically two options for cooking this pig. We could either build a cinder block pit and create an oven environment, or we could cook it over live fire on an asado cross. <\/p>\n
The asado cross was a no-brainer. That\u2019s my favorite way to do this. Plus, it puts on a much better show. <\/p>\n
We started breaking down the hog and tying it to the cross, following the technique I learned from world champion Marcio Borguezan of Hog Addiction. Then, we propped it by the fire and started making the basting sauce, which had flavors inspired by Filipino adobo.<\/a> <\/p>\n
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